A Grape Terrine with Moscato Wine Recipe

This is an elegant and very easy dish sure to impress and delight your guests. Moscato wine and lemon zest bring a sparkle to the dish that really enhances virtually any protein.

This is vegan, vegetarian-friendly and totally gluten free. It's lovely dish to serve at a casual luncheon for friends, or a formal dinner.

While it does have wine, I've yet to know of anyone becoming inebriated eating it, but you must use your good judgement when serving it, because the alcohol does not cook off, although it appears to be reduced while chilling. Not recommended for the kiddie's birthday party...

HEY! WAIT! How about substituting that carbonated grape juice thats packaged like wine for the wine, which would satisfy those who do not imbibe and make it good for the kids!

1-1/3 green grapes, seedless [TIP: if you cannot obtain sweet grapes, and are faced with sour grapes, wait to make this dish: sweet matters!]

Directions

De-stem all the grapes and mixthem together well. Chilling them won't hurt, but isn't necessary

Sprinkle the gelatin into the 1/2 C of cold watter. The gelatin will absorb the water and soften in about 2 minutes

Heat the sugar in 1 C of the Moscato on medium-low heat in a small sauce pan for about 1-1/2 minutes, until the sugar dissolves completely

Add the softened gelatin to the saucepan, stirring over medium-low heat for about 1-1/2 minutes, or until the gelatin is completely dissolved

Remove the saucepan from the heat

Stir in the lemon juice, lemon zest and the remaining 1-1/2 C of Moscato to combine

Pour the mixture into a 9"x5" mold, or pan

Refrigerate the mixture to 1-1/2 hours to set the gelatin sufficiently, but not firmly

Add all the grapes and distribute them evenly through the gelatin, using a table knife

Cover the mold and refrigerate it overnight to achieve a firm set

TO SERVE:

Place the chilled mold in a bowl of warm water for 5 seconds

Remove the mold from the warm water and dry the mold pan

Place the serving dish on top of the mold, then, grasping the dish and the mold firmly, invert it to allow the terrine to transfer to the dish

Using a serrated knife, carefully cut the terrine into slices and, using a flexible fish spaula,plate each slice on a salad or dessert plate [TIP: This can be done tableside. This can be served with a dollop of whipped cream, or crema fresca]